A spread to share
Food tastes better when it’s eaten in good company so why not invite some friends or family around for a meal that caters for all tastes. The central dish of Pull-Apart Pork can be cooked in a slow cooker during the day leaving plenty of time to arrange the accompaniments. These can all be freshly prepared or tipped out of pot, jar or tub from a local shop. Also, having lots of different ‘bits’ means that your guests can help themselves to the different dishes and vary the heat to suit their individual tastes.
MEXICAN PULL –
APART PORK Serves 4
2 medium red peppers, thinly sliced 2 medium brown onions, thinly sliced 375g jar chunky tomato salsa 280ml barbecue sauce 4 cloves garlic, peeled and crushed 3 tsp ground cumin 2 tsp cayenne pepper 1 tsp dried oregano 1 kg boneless pork shoulder
to serve 8 large flour tortillas 150ml soured cream 2 limes, cut into 8 wedges Fresh coriander leaves
1 Combine the peppers, onion, salsa, sauce, garlic, spices and herbs in a large slow cooker.
2 Add the pork, turning to coat in the mixture. Cover and cook on low for 8 hours.
3 Carefully remove the pork from the cooker; shred the meat using two forks. Return the meat to the cooker, stir gently and season to taste.
4 Divide the pork between the tortillas. Serve with the soured cream, lime wedges and coriander leaves. Or put on a central dish on the table for everyone to help themselves.
Recipe courtesy of Lakeland More Slow Cooking Book
50 | THE WEST COUNTRY FOODLOVER MEXICAN RICE
13oz long grain rice 4 medium plum tomatoes (about 12oz), seeded and quartered
1 onion, coarsely chopped 2 large garlic cloves, peeled 4tbsp light olive or sunflower oil 3 cups (1½ pints) chicken broth, stock or water /4
1 1 tsp salt
1 Place the rice in a bowl, cover with cold tap water and swirl the rice, then drain. Repeat until the water runs clear.
2 Place the tomatoes, onion and garlic in a food processor and process to a fine puree. Transfer to a bowl and set aside.
3 Heat the oil in the heavy-bottom pan over a medium heat. Add the rice and
sauté for 5-7 minutes, stirring until it turns a light gold. Add the tomato/onion puree and cook for about 3 minutes, stirring often, until the mixture becomes bright orange.
4 Stir in the stock and add the salt, if using. Bring to the boil and cook, undisturbed for 8 – 10 minutes or until most of the liquid has been absorbed and craters appear on the surface of the rice.
5 Reduce the heat to very low, cover and steam for about 20 minutes until the rice is tender.
6 Remove from the heat and let it sit undisturbed for 10 minutes. Fluff the rice with a fork.
The Food of Latin America: Gran Cocina Latina Published by W W Norton
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